Seed Oil Free Beef Carpaccio with Herb Oil & Capers
Raw beef done right is one of the most elegant things you can put on a table, and this version delivers that silky, melt-on-your-tongue texture that makes carpaccio so special. The key is a brief stint in the freezer, which firms up the tenderloin just enough to slice it paper-thin without tearing — a small trick that makes a huge difference in the final presentation. Instead of a heavy dressing, the finishing oil here is built entirely from extra-virgin olive oil, fresh lemon, and bright herbs, which means you get clean, vibrant flavor without any refined or industrial oils sneaking in. That matters more than people realize with a dish like this, where the dressing is front and center rather than buried in a sauce. The briny pop of capers and the peppery bite of baby arugula round everything out, giving each forkful a little contrast and lift. It comes together quickly once the beef is prepped, making it an impressive starter that doesn't require hours in the kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the carpaccio
- 8 oz beef tenderloin, center-cut, trimmed of any sinew
For the herb oil
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp capers, drained and roughly chopped
- 1 cup baby arugula
- 4 thin lemon slices (optional)
Instructions
- 1
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 25–30 minutes, until the exterior is firm to the touch but not frozen solid — this makes slicing much easier.
- 2
While the beef chills, whisk together the olive oil, lemon juice, lemon zest, parsley, chives, and 1/4 tsp sea salt in a small bowl until combined. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!